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Creamy Tuna Macaroni Salad Recipe Easy Homemade with Fresh Veggies

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A creamy and tangy tuna macaroni salad with fresh crunchy veggies, perfect for potlucks, picnics, or quick satisfying meals. This easy recipe combines pantry staples with a fresh twist for a nostalgic comfort food experience.

Ingredients

Scale
  • 2 cups (200g) uncooked elbow macaroni
  • 2 cans (5 oz / 140g each) canned tuna, drained (chunk light or albacore, packed in water)
  • ¾ cup (180ml) mayonnaise
  • ¼ cup (60ml) plain Greek yogurt (optional but recommended)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 stalk celery, finely chopped
  • ½ cup red bell pepper, diced
  • 3 green onions, thinly sliced
  • 1 medium carrot, shredded
  • 2 tablespoons fresh parsley, finely chopped (optional)
  • Salt and pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper)
  • Optional add-ins: handful of frozen peas (thawed), chopped pickles, or a dash of paprika

Instructions

  1. Bring a large pot of salted water to a boil. Add 2 cups (200g) elbow macaroni and cook according to package instructions (usually 7-9 minutes) until al dente.
  2. Drain macaroni in a colander and rinse briefly under cold water to stop cooking and cool the pasta. Let it drain completely (about 5 minutes).
  3. While pasta cooks, finely chop 1 stalk celery, dice ½ cup red bell pepper, slice 3 green onions thinly, and shred 1 medium carrot. If using parsley, chop 2 tablespoons. Keep all veggies ready in a bowl.
  4. In a large mixing bowl, combine ¾ cup mayonnaise, ¼ cup Greek yogurt, 1 tablespoon freshly squeezed lemon juice, and 1 teaspoon Dijon mustard. Whisk until smooth and creamy.
  5. Drain 2 cans (5 oz / 140g each) of tuna well, then gently break it up with a fork and add to the dressing. Stir to coat tuna evenly without mashing it into paste.
  6. Add cooled macaroni and chopped veggies to the bowl. Toss gently to combine everything evenly.
  7. Add salt and pepper to taste—start with ½ teaspoon salt and ¼ teaspoon black pepper, then adjust as needed. Mix gently again.
  8. Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving to let flavors meld and the salad chill nicely.

Notes

Do not overcook the pasta; al dente holds better in salad. Drain tuna well to avoid watery dressing. Use fresh lemon juice for brightness. Mix gently to keep tuna chunks intact. Chill at least 1 hour for best flavor. If salad is dry after chilling, stir in more mayo or a splash of milk. Rinse pasta after cooking to prevent gummy texture.

Nutrition

Keywords: tuna macaroni salad, creamy tuna salad, easy pasta salad, picnic salad, potluck recipe, quick lunch, homemade tuna salad

Find it online: https://elvafood.com/creamy-tuna-macaroni-salad-recipe-easy-homemade-with-fresh-veggies/